The bbq photo & recipe thread
Discussion
AlvinSultana said:
So I have posted this elsewhere, but as we are still eating the rascal I thought it deserved a shout here as well.
Due to sloppy labelling work by the current Mrs Sultana I cannot say if this leg came from a Herdwick or a Badger Face sheep. I say sheep rather than lamb because of their age at slaughter. Not quite mutton but definitely not spring lamb. Quite a big leg for a Badger but lowish fat content suggests not Herdwick.
Anyway inspired by a Mallman recipe for weeping lamb, the gist is you hang said lamb over the fire for a few hours, and later hopefully over your veggies so that the dripping juices raise the game later in the cook.
Impressive rig, asado?Due to sloppy labelling work by the current Mrs Sultana I cannot say if this leg came from a Herdwick or a Badger Face sheep. I say sheep rather than lamb because of their age at slaughter. Not quite mutton but definitely not spring lamb. Quite a big leg for a Badger but lowish fat content suggests not Herdwick.
Anyway inspired by a Mallman recipe for weeping lamb, the gist is you hang said lamb over the fire for a few hours, and later hopefully over your veggies so that the dripping juices raise the game later in the cook.
Tickle said:
Impressive rig, asado?
Yes, although it is slightly over engineered, I may have to remove the front bar as it makes getting the fuel in slightly difficult.https://www.bbqmates.co.uk/product/bm-g-1-plus-arg...
Got this home from the workshop today.
I need to build it up; quite a few jobs to do...........
- fit wheels and levelling feet.
- make and fit the stainless cables to lift/lower the grilles.
- cut and fit the vermiculite fire bricks to the fire box.
- make the fire basket for the centre section.
- turn the beech handles for the hand wheels and ratchet levers.
- make a cover to protect the fire bricks from rain.
- make the plancha plates for frying.
- fit the label......"God's Grilla".
- get cooking!
The whole thing is made from stainless steel and all satin polished.
Nobby Diesel said:
Got this home from the workshop today.
I need to build it up; quite a few jobs to do...........
- fit wheels and levelling feet.
- make and fit the stainless cables to lift/lower the grilles.
- cut and fit the vermiculite fire bricks to the fire box.
- make the fire basket for the centre section.
- turn the beech handles for the hand wheels and ratchet levers.
- make a cover to protect the fire bricks from rain.
- make the plancha plates for frying.
- fit the label......"God's Grilla".
- get cooking!
The whole thing is made from stainless steel and all satin polished.
Nobby Diesel said:
Got this home from the workshop today.
I need to build it up; quite a few jobs to do...........
- fit wheels and levelling feet.
- make and fit the stainless cables to lift/lower the grilles.
- cut and fit the vermiculite fire bricks to the fire box.
- make the fire basket for the centre section.
- turn the beech handles for the hand wheels and ratchet levers.
- make a cover to protect the fire bricks from rain.
- make the plancha plates for frying.
- fit the label......"God's Grilla".
- get cooking!
The whole thing is made from stainless steel and all satin polished.
That is a thing of beauty. Should last several lifetimes too.
Kudos!
Cooked a pork shoulder on Wednesday, started at 10am and finished about 21.30 or so.
10am
6.30pm
9.30pm
Maintained 120 Celsius for the majority of the cook but upped it to 150 for the last hour and a half as I was running out of time. Cooked to internal temp of 96 Celsius, rested for an hour then pulled and sauced half of it with 2 bbq sauces.
10am
6.30pm
9.30pm
Maintained 120 Celsius for the majority of the cook but upped it to 150 for the last hour and a half as I was running out of time. Cooked to internal temp of 96 Celsius, rested for an hour then pulled and sauced half of it with 2 bbq sauces.
I'm in the US, at the in-laws lake house, working with some decrepit equipment. Slow smoking in this rusty old barbecue is a challenge, so today, starting a lamb shoulder on a cool smoke in the barbecue, starting with rosemary...
Then 20 minutes of oak...
and then a few hours tightly wrapped in a low oven for braising and getting all that smoke flavour everywhere. Hopefully it isn't over-smoked. That's the risk with this method - extreme flavour.
Tha lamb is stuffed with rosemary and garlic, with leaves and cloves also inserted in holes in the meat. The slow cook should infuse the flavours without burning... I hope.
Then 20 minutes of oak...
and then a few hours tightly wrapped in a low oven for braising and getting all that smoke flavour everywhere. Hopefully it isn't over-smoked. That's the risk with this method - extreme flavour.
Tha lamb is stuffed with rosemary and garlic, with leaves and cloves also inserted in holes in the meat. The slow cook should infuse the flavours without burning... I hope.
Edited by Harry Flashman on Saturday 21st August 17:19
Harry Flashman said:
I'm in the US, at the in-laws lake house, working with some decrepit equipment. Slow smoking in this rusty old barbecue is a challenge, so today, starting a lamb shoulder on a cool smoke in the barbecue, starting with rosemary...
Then 20 minutes of oak...
and then a few hours tightly wrapped in a low oven for braising and getting all that smoke flavour everywhere. Hopefully it isn't over-smoked. That's the risk with this method - extreme flavour.
Tha lamb is stuffed with rosemary and garlic, with leaves and cloves also inserted in holes in the meat. The slow cook should infuse the flavours without burning... I hope.
This went well! I sliced it rather than pulled it but it was butter soft and full of flavour. Well done to 93C in the vein of pulled pork, but sliced like a roast across the grain. Then 20 minutes of oak...
and then a few hours tightly wrapped in a low oven for braising and getting all that smoke flavour everywhere. Hopefully it isn't over-smoked. That's the risk with this method - extreme flavour.
Tha lamb is stuffed with rosemary and garlic, with leaves and cloves also inserted in holes in the meat. The slow cook should infuse the flavours without burning... I hope.
Edited by Harry Flashman on Saturday 21st August 17:19
You can see the smoke ring too - the barbecue flavour from that initial hour really came through, and in the gravy, too - oven cooking in a sealed tray with onions and garlic under the joint yielded lovely juices, which I combined with crushed, fresh mint, balsamic vinegar, tomato puree and honey and reduced to a really nice jus/gravy. Winner!
Served with roasted parsnips, caoorts and potatoes, and local fresh corn in the cob boiled in honeyed water. Washed down with too much California red.
Have converted my beef and pork eating US family to lamb!
Long time bbq thread lurker (and drooler!) here. I recently bought myself a WSM (18”). I’ve done a chicken and a side of salmon so far (not bad, but needs improvement on both counts!). I’m having some mates over at the weekend so I’ve ordered 3kg brisket and 2 racks of baby backs. Maybe running before I can walk, but we’ll see.
I’m following a recipe from “Weber’s Complete BBQ Smoking”. I’m planning on smoking the brisket for around 7 hours, wrapping after 4, with the ribs going on the second layer when the brisket is wrapped. I’m using hickory, mostly because that’s all I have at the moment.
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
I’m following a recipe from “Weber’s Complete BBQ Smoking”. I’m planning on smoking the brisket for around 7 hours, wrapping after 4, with the ribs going on the second layer when the brisket is wrapped. I’m using hickory, mostly because that’s all I have at the moment.
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
Alias218 said:
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
Yes.The brisket needs to cook until it reaches 195f at least.
Then, rest it for an hour.
It's not easy going on an x mins per pound as there's los of variables.
Just season it with salt & pepper, cook it at 225 in the smoker for about 3 hours.
Then, wrap it in foil & put it in the oven at 225f till it reaches 195,
Leave it wrapped & put it in a cooler for an hour.
Slice against the grain.
Hickory is a bit harsh for ribs. You really need something mild like apple or cherry,
Season & smoke for 2-3 hours, wrap in foil & continue to cook for a further 2 hours.
At this point, you can crisp them up a bit over the hot coals.
HD Adam said:
Yes.
The brisket needs to cook until it reaches 195f at least.
Then, rest it for an hour.
It's not easy going on an x mins per pound as there's los of variables.
Just season it with salt & pepper, cook it at 225 in the smoker for about 3 hours.
Then, wrap it in foil & put it in the oven at 225f till it reaches 195,
Leave it wrapped & put it in a cooler for an hour.
Slice against the grain.
Hickory is a bit harsh for ribs. You really need something mild like apple or cherry,
Season & smoke for 2-3 hours, wrap in foil & continue to cook for a further 2 hours.
At this point, you can crisp them up a bit over the hot coals.
Lovely, thanks very much. The recipe in the Weber book calls for a rub of chilli power, brown sugar, salt, cumin, onion powder, black pepper and allspice, over an initial covering of prepared mustard (whatever that is). I have to say, I’m tempted to keep to simple with your suggestion of salt and pepper only. The brisket needs to cook until it reaches 195f at least.
Then, rest it for an hour.
It's not easy going on an x mins per pound as there's los of variables.
Just season it with salt & pepper, cook it at 225 in the smoker for about 3 hours.
Then, wrap it in foil & put it in the oven at 225f till it reaches 195,
Leave it wrapped & put it in a cooler for an hour.
Slice against the grain.
Hickory is a bit harsh for ribs. You really need something mild like apple or cherry,
Season & smoke for 2-3 hours, wrap in foil & continue to cook for a further 2 hours.
At this point, you can crisp them up a bit over the hot coals.
Does popping it in the oven not taint the oven with a smoke smell forevermore?
Unfortunately I don’t have a cooler so the worktop will have to suffice.
I’ll have to see if I can get hold of some different woods in the week. I can’t go smoking everything with hickory!
ETA: it seems prepared mustard is yellow mustard with some added bits and pieces. Broadly analogous with Dijon. English is probably a bit on the strong side.
Edited by Alias218 on Sunday 22 August 23:08
Harry Flashman said:
This went well! I sliced it rather than pulled it but it was butter soft and full of flavour. Well done to 93C in the vein of pulled pork, but sliced like a roast across the grain.
You can see the smoke ring too - the barbecue flavour from that initial hour really came through, and in the gravy, too - oven cooking in a sealed tray with onions and garlic under the joint yielded lovely juices, which I combined with crushed, fresh mint, balsamic vinegar, tomato puree and honey and reduced to a really nice jus/gravy. Winner!
Served with roasted parsnips, caoorts and potatoes, and local fresh corn in the cob boiled in honeyed water. Washed down with too much California red.
Have converted my beef and pork eating US family to lamb!
Looks brilliant, lamb is great on the BBQ, quite forgiving too I find. You can see the smoke ring too - the barbecue flavour from that initial hour really came through, and in the gravy, too - oven cooking in a sealed tray with onions and garlic under the joint yielded lovely juices, which I combined with crushed, fresh mint, balsamic vinegar, tomato puree and honey and reduced to a really nice jus/gravy. Winner!
Served with roasted parsnips, caoorts and potatoes, and local fresh corn in the cob boiled in honeyed water. Washed down with too much California red.
Have converted my beef and pork eating US family to lamb!
Alias218 said:
Long time bbq thread lurker (and drooler!) here. I recently bought myself a WSM (18”). I’ve done a chicken and a side of salmon so far (not bad, but needs improvement on both counts!). I’m having some mates over at the weekend so I’ve ordered 3kg brisket and 2 racks of baby backs. Maybe running before I can walk, but we’ll see.
I’m following a recipe from “Weber’s Complete BBQ Smoking”. I’m planning on smoking the brisket for around 7 hours, wrapping after 4, with the ribs going on the second layer when the brisket is wrapped. I’m using hickory, mostly because that’s all I have at the moment.
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
I have exactly the same WSM. Welcome!I’m following a recipe from “Weber’s Complete BBQ Smoking”. I’m planning on smoking the brisket for around 7 hours, wrapping after 4, with the ribs going on the second layer when the brisket is wrapped. I’m using hickory, mostly because that’s all I have at the moment.
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
Brisket is very tricky to get it right. I've done 5 now in the last year and only by the 5th was it any good. Honestly, best thing to do was to cook it the day before and then just reheat it. I did it at around 250 for five hours (till it read 165 internal) then wrapped it in foil with some beef dripping in there too. About three table spoons or something. Massively helped keep it moist and tasty. I also injected the brisket before cooking but not super essential. Got the internal temp to 203 and then put it in a cool box till the next day. Then just reheated it in the oven for an hour or so at 100 deg C till it was warm. In all that time from wrapping it to serving it it never came out the foil. Super essential to make sure the foil (or paper) is tight so no moisture escapes as it will dry out.
Ribs I always overcook but you can do that on the day. I find 3-2-1 a bit long in terms of time as it all just falls off the bone and I like a little pull left in it.
My best advice is to do brisket the day before as it takes as long as it takes to get to the right temps. Don't try and serve it early as it will be tough and/or dry. Pork, ribs and sausages are fine. Chipolatas with a lot of hickory smoke are perfect and the best frankfurters you will ever taste.
I do find hickory and oak a little bitter in taste. Taking the bark off it apparently helps. Get some Cherry, Apple or Maple (if you can)
Alias218 said:
Long time bbq thread lurker (and drooler!) here. I recently bought myself a WSM (18”). I’ve done a chicken and a side of salmon so far (not bad, but needs improvement on both counts!). I’m having some mates over at the weekend so I’ve ordered 3kg brisket and 2 racks of baby backs. Maybe running before I can walk, but we’ll see.
I’m following a recipe from “Weber’s Complete BBQ Smoking”. I’m planning on smoking the brisket for around 7 hours, wrapping after 4, with the ribs going on the second layer when the brisket is wrapped. I’m using hickory, mostly because that’s all I have at the moment.
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
Wrap at 165f and you’ll also almost definitely see a stall where it will probably not rise in temp for about 4 hours. I’m following a recipe from “Weber’s Complete BBQ Smoking”. I’m planning on smoking the brisket for around 7 hours, wrapping after 4, with the ribs going on the second layer when the brisket is wrapped. I’m using hickory, mostly because that’s all I have at the moment.
Has anyone any tips or pearls of wisdom that will minimise the chances of me ruining the meat and leaving people hungry?
Remove at 203f. Factor in 2 hours to rest, still wrapped, in a cool box.
Slice the point and the flat different ways.
My grill temp was 225f.
Here’s one I did two weeks ago. Took a total of 15 hours. Weight was 4.4kg.
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